Heat for a few minutes, until all the ingredients are warmed through. Do like the Costa Ricans and serve with eggs … any which way you like them. My favorite ways are over easy, poached, and scrambled.

What about you? How do you like your eggs?

Black Beans and Rice | Gallo Pinto

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Gallo Pinto is enjoyed by Costa Ricans year-round, for breakfast, lunch, or dinner. The beans and rice are mildly seasoned, however the Worcestershire sauce gives the dish an unusual kick.

In Costa Rica, not only we use the Salsa Lizano, but also the onions are fried together with red bell pepper and coriander. Paprika is sometimes replace by cumin, and towards the end a considerable amount of shop coriander is added before serving.

I, too, have been experimenting with Costa Rican gallo pinto. My son-in-law makes a Nicaraguan version with red beans. I cannot get Salsa Lizano here either, and I ended up using the Heinz 57 steak sauce with Worcestershire sauce in it. It came out a little more red than black, but smelled and tasted a little closer to the real thing than using plain Worcestershire sauce. Sigh. I loved this dish when we visited Costa Rica and ate it at all meals, but it was best at breakfast with scrambled eggs, fried white cheese, and fried plantains. I plan on blogging about my efforts later this week. Yummy.